Friday, 24 January 2014

Spiced apple and current cake // Baking with Sophia

I spent the day with one of my close friends and fellow bloggers Sophia (I'll leave a link for her blog below). We had a lovely day just talking and we went to Palette cafe in Greenhithe before deciding on doing some baking. Since Sophia is on a gluten free diet, we decided on Petite Kitchen's apple and cinnamon coconut flour cake but adapted it to what ingredients we had on hand. This cake is gluten, grain, wheat, refined sugar and nut free. This cake smells divine and is lovely and light as a snack paired with some Greek yogurt.

6 eggs
1 cup coconut oil
1/4 cup honey
1 grated apple
Zest of 1 lemon
3/4 cup buckwheat flour
1/2 cup almond meal
1/2 cup currents
2 tsp cinnamon
1 tsp mixed spice
1 tsp baking soda
1 tsp baking powder
Pinch of salt
1 sliced apple to decorate & juice of the lemon

Preheat the oven to 150c.
Place all ingredients (apart from the currents) into a food processor and blend until well combined.
Stir in the currents and pour into a greased cake tin.
Place sliced apple on top of the cake and drizzle with lemon juice.
Bake for around 45 minutes, or until a skewer comes out clean.

You can find Sophia's blog here:

Helena x

1 comment:

  1. I had fun, everyone ate the cake, I got up the next morning and it was gone xx